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Greek Yogurt

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)122.976
Energy (kCal)2381.44
Carbohydrates (g)186.6112
Total fats (g)127.6608
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a pan, bring milk to almost boiling. | 2. Pour in to a non-metallic bowl. | 3. Cover and allow to cool to between 110-120°F. | 4. Gently mix in the yogurt. | 5. Cover bowl top and bottom with towels to retain warmth as the yogurt sets-- 8 to 12 hours or overnight. | 6. Do not disturb it until the yogurt thickens. | 7. Drain any excess liquid and store in the fridge for 4 to 5 days. | 8. If you want a thicker yogurt, hang in a muslin bag or cheesecloth for several hours to drain. | 9. You will lose a lot of volume in any additional dripping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 gallon 2381.44 186.6112 122.976 127.6608
    plain yogurt 1 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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